Puree tomatillos with juice. Measure out 1 1/2 cups and set aside.
Drizzle a large (7 - 9 quart) dutch oven or stock pot with olive oil. Heat over medium-high and cook cubed pork in batches. Salt and pepper each batch. Be sure not to crowd. Brown each side and transfer to a plate or bowl.
Add additional olive oil if necessary and brown onions and poblano peppers (about 5 minutes). When slightly softened, add garlic, ancho chili powder, cumin and Mexican oregano. Cook until fragrant, about 1 to 2 minutes.
Add pork back to the pan and add pureed tomatillos (*all but 1 1/2 cups) chicken stock (*all but 1 cup), and diced tomatoes. Salt and pepper to taste.
Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.
Add 1 1/2 cups pureed tomatillos and 1 cup chicken stock to a saucepan. Bring to a boil. Add rice and two teaspoons of butter. Cover and reduce heat to a simmer. Cook 35 to 40 minutes or until liquid is almost absorbed. Remove from heat and allow to sit for 5 minutes. Rice will continue to absorb liquid as it sits.
Preheat the oven to 400 degrees F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with ancho chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on an oiled baking sheet and bake for 5 minutes or until lightly browned.
Serve Poblano Pork Stew over rice. Top with garnishes and tortilla straws.
Tomatillo Rice recipe can be made in an instant pot as demonstrated here.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.